Ingredients Jump to Instructions ↓

  1. : 2 dozen chicken wings

  2. **marinade/basting sauce**

  3. 8 ounces Kikkoman soy sauce

  4. 8 ounces sake

  5. 2 ounces Coco Lopez coconut cream

  6. 2 tablespoon toasted sesame oil

  7. 3 tablespoon brown sugar

  8. 2 tablespoon fresh grated ginger

  9. 2 tablespoon Herb-Ox chicken bouillon powder

  10. 2 teaspoons ground cardamom

  11. 3 garlic cloves

  12. 2 fresh -- whole habanero or -- scotch bonnet

  13. -- peppers, up to 6

Instructions Jump to Ingredients ↑

  1. : Combine all ingredients for the basting sauce in a blender and puree at the highest speed. Then cut off and discard the small joint of each wing. Marinate the wings in the basting sauce for about two hours. I prefer a gas grill with a tight bed of ceramic briquettes for wings for maximum control. Preheat the grill to its highest heat and quickly place the wings on the grill. After searing on one side, turn and sear the other side. Baste generously each time you turn the wings. After the initial searing, slowly start to reduce the heat and have a squirt bottle handy to douse any flame-ups from the chicken fat. You may end up turning the wings ten times, and have the grill on low when you are done, but the wings should be crispy, evenly cooked and well caramelized with the basting sauce


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